Entree: Mexico – Puebla – Taco Placero (Puebla-style street tacos stuffed with chorizo, potatoes, and refried beans on warm corn tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh Mexican pork chorizo, casing removed
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1.3 cm) dice
- 2 tbsp (30 ml) vegetable oil or lard
- 1 small white onion, finely chopped (about 1 cup (150 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 poblano pepper, roasted, peeled, seeded, and sliced into thin strips (about 4 oz (115 g))
- 1 1/2 cups (360 g) cooked refried pinto beans or canned refried beans warmed
- 12 small corn tortillas
- 6 oz (170 g) queso fresco or queso panela, crumbled
- 1/2 cup (30 g) fresh cilantro, chopped
- 2 limes, quartered
- Salt to taste
- Salsa roja or salsa verde, to serve

Show original ingredient measurements

- 1 lb (454 g) fresh Mexican pork chorizo, casing removed
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1.3 cm) dice
- 2 tbsp (30 ml) vegetable oil or lard
- 1 small white onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 poblano pepper, roasted, peeled, seeded, and sliced into thin strips (about 4 oz / 115 g)
- 1 1/2 cups (360 g) cooked refried pinto beans or canned refried beans warmed
- 12 small corn tortillas
- 6 oz (170 g) queso fresco or queso panela, crumbled
- 1/2 cup (30 g) fresh cilantro, chopped
- 2 limes, quartered
- Salt to taste
- Salsa roja or salsa verde, to serve

Instructions

1. Parboil the diced potatoes in salted water until just tender, about 8–10 minutes; drain and set aside.
2. In a large skillet over medium heat, add the oil or lard and sauté the chopped onion until translucent, about 4 minutes; add the garlic and cook 30 seconds until fragrant.
3. Add the chorizo, breaking it up with a spoon, and cook until it begins to brown and render fat, about 6–8 minutes.
4. Add the parboiled potatoes and roasted poblano strips to the pan; stir to combine and cook until potatoes are golden and mixture is cooked through, about 6–8 more minutes; season with salt if needed.
5. Warm the refried beans in a small pot and keep warm. Heat the corn tortillas on a comal or skillet until pliable and slightly charred.
6. Assemble tacos by spreading about 1–2 tbsp (15–30 g) of warm refried beans on each tortilla, topping with a generous spoonful of the chorizo-potato mixture, and finishing with crumbled queso fresco, chopped cilantro, chopped raw onion if desired, a squeeze of lime, and salsa to taste. Serve immediately.